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Sakana Sushi Bar & Japanese
Baked japanese eggplant with white miso sauce and Parmesan cheese.
Tempura style rock shrimp with spicy paprika sauce.
Uni topped with caviar served in martini glass with uni lobster sauce and tempura basil leaf.
Baked lobster and scallop, mushroom, crab with Parmesan creamy sauce.
Thinly sliced seared Kobe beef wrapped with enoki mushroom and zucchini served with red jalapenos, shiitake mushrooms and garlic butter truffle soy sauce.
Miso zuke chilean seabass wrapped in fillo served with grilled Japanese eggplant and yuzu su-miso sauce.
Dungeness crab, shiitake mushroom, onions and black truffles mixed with habanero sauce, rolled in seaweed with artichoke, asparagus, basil and broccoli then panko flash fried served with grilled tomatoes and shiso basil sauce.
Tempura lobster, mango, basil crab, cilantro, asparagus and gobo rolled in seaweed then panko flash fried served with grilled zucchini and saffron lobster sauce.
Thinly sliced Kobe beef, porcini, tofu, zucchini and asparagus cooked in sukiyaki sauce.
Serv with a quail egg, green onion, smelt roe and spicy ponzu sauce.
Comes with a quail egg, green onion, smelt roe and spicy ponzu sauce.
6 pieces of 1 or 2 kinds of fish from tuna, yellowtail, salmon, albacore and white fish.
Your choice of ahi, yellowtail, salmon or spicy tuna. Finely chopped fish with scallions, mixed with wasabi Dijon tartar sauce with tempura shiso leaf.
Tuna, shrimp, salmon and octopus with spicy yuzu lemon sauce.
5 pieces. Your choice of tuna, yellowtail or salmon. Thinly sliced fish with olive oil and special vinaigrette sauce.
Special style carpaccio with crab tower.
Thinly sliced seared Kobe beef with 3 kinds of olive oil and special vinaigrette.
Seafood tower with spicy tuna, scallop crab, caviar and avocado, served with olive oil and balsamic ponzu vinaigrette.
2 skewer of grilled chicken.
2 skewers of grilled asparagus wrapped in beef.
2 skewers of grilled shrimp and vegetables.
2 skewers of grilled mushrooms.
2 skewers of grilled asparagus.
Pan-seared tofu with ginger soy sauce.
Pan-seared eggplant with ginger soy sauce.
Broiled chicken breast, marinated in house teriyaki sauce.
Top sirloin steak, marinated in house teriyaki sauce.
Marinated in garlic soy sauce.
Shrimp and vegetables tempura.
5 pieces shrimp tempura.
Japanese style vegetable tempura.
Panko fried oyster.
Stuffed with tofu and crabmeat.
Stuffed with crabmeat and salmon and fried.
Whole grilled calamari stuffed with crabmeat.
Fried mixed vegetables.
Steamed or pan-seared shrimp and crab dumpling.
Pan-seared spicy tuna and crab dumpling.
Tempura style and served with spicy momiji ponzu sauce.
Sake soy steamed.
Deep-fried tofu with green onion in nabe sauce.
Marinated in house white miso sauce.
Marinated in sake sauce.
Broiled yellowtail or salmon collar.
Baked mussel with creamy sauce on top.
Steamed soy beans.
Marinated spicy sesame seaweed.
Cucumber salad with kurozu vinaigrette.
Daikon salad with sweet citrus vinaigrette.
Tossed greens in ginger white miso dressing.
Grilled crispy salmon skin, bonito flakes served over a bed of organic mixed greens with balsamic ponzu sauce.
On assortment of seaweed, cucumber and daikon with kurozu vinaigrette.
Served with spicy paprika su-miso sauce.
Served with spicy creamy sauce and crispy soba noodles.
Fresh ahi mixed in seaweed, red onion and cucumber with spicy black sesame vinaigrette.
Spicy sesame octopus mixed in seaweed, cucumber and red onion with spicy black sesame vinaigrette.
Your choice of tuna, yellowtail, salmon or albacore. Thinly sliced fresh fish with marinated sesame seaweed and cucumber with yuzu miso sauce.
Your choice of tuna, yellowtail or salmon 5 pieces. Comes with an organic green salad with white miso ginger dressing.
Seared ahi topped with teriyaki lobster sauce, served with grilled asparagus, shrimp tempura, potato croquette and maze-steamed rice. Served with miso soup, organic green salad and rice.
Top sirloin steak, marinated in house teriyaki sauce. Served with miso soup, organic green salad and rice.
Short ribs, marinated in ginger, garlic, sake and soy sauce, then grilled. Served with miso soup, organic green salad and rice.
Broiled breast of chicken, marinated in house teriyaki sauce. Served with miso soup, organic green salad and rice.
Very tender black codfish, marinated in sake sauce and gently broiled. Served with miso soup, organic green salad and rice.
Filet of fresh salmon gently broiled and seasoned, then marinated in house teriyaki sauce. Served with miso soup, organic green salad and rice.
Chilean seabass, marinated in house white miso sauce and gently broiled. Served with miso soup, organic green salad and rice.
6 pieces of shrimp and vegetable tempura. Served with miso soup, organic green salad and rice.
Shrimp and vegetable tempura with beef teriyaki. Served with miso soup, organic green salad and rice.
Shrimp and vegetable tempura with chicken teriyaki. Served with miso soup, organic green salad and rice.
Tofu and vegetable, udon noodle cooked in sukiyaki sauce. Served with miso soup, rice and cucumber salad.
Assorted sashimi on sushi rice served with miso soup and cucumber salad.
Tuna roll with a piece of tuna, yellowtail, salmon, shrimp, white fish, albacore and sea eel, includes miso soup and cucumber salad.
4 pieces each of 3 kind of fish from tuna, yellowtail, salmon, albacore and whitefish. Includes miso soup, rice and cucumber salad.
3 pieces each of 2 kind of fish from tuna, yellowtail, salmon, albacore and white fish with 1 piece of tuna, yellowtail, salmon, crab, shrimp sushi and tuna roll. Includes miso soup and cucumber salad.
Grilled lobster, crabmeat and avocado mixed in special sauce in press box with black caviar and lobster sauce.
Pan-seared seasoning crispy rice, topped with spicy tuna and crispy filo, 7 spice pepper with red wine balsamic sauce.
Crunchy shrimp tempura and spicy tuna in press box, topped with seared blackened yellowtail and mango relish with roasted jalapeno yogurt sauce.
Basil oil mixed with crab and avocado in press box, topped with snow crab legs and basil Dijon mustard sauce with tempura basil leaf.
Crabmeat and avocado in press box topped with yellowtail, red jalapeno, roasted habanero sauce, cilantro with truffle soy.
Tempura bay scallops, asparagus a Dijon crab in press box. Topped with green tea smoked hotate scallop with smoked paprika Dijon sauce.
Yellowtail mango and avocado in press box. Topped with ahi, kiwi, black olive and yuzu pepper with basil pesto sauce.
Avocado and spicy turo in press box, topped with habanero scollop and Parmesan with lobster truffle soy then torched.
Panko fried halibut, crab inbox. Topped with torched toro, white truffle oil, garlic chips relish, chives with balsamic ponzu vinaigrette.
Tempura shiitake mushroom, asparagus in press box, topped with seared Kobe beef and jalapeno, roasted ginger garlic relish with wasabi pepper red wine sauce.
Soft-shell crab and crabmeat in press box, topped with blackened tuna and papaya relish with yuzu mango orange sauce.
Crunchy rock shrimp tempura and spicy tuna in press box, topped with shrimp mango relish, cilantro with basil coconut curry sauce.
Spicy sauce mixed with crabmeat, green onion and avocado in press box. Topped with spicy tuna, wasabi tobiko and masago.
Blackened rock shrimp tempura and spicy basil crab in press box. Topped with broiled red wine eel and torched mozzarella with truffle red wine sauce and tempura basil leaf.
Spicy tuna and avocado in press box, topped with seared tuna and jalapeno.
Grilled shiitake mushroom asparagus, avocado and basil in press box. Topped with grilled zucchini and black olive with roasted red bell basil sauce.
Crabmeat, cucumber and gobo in press box, topped with fresh Japanese snapper, tobiko and shiso leaf with yuzu mango orange vinaigrette sauce.
Asparagus tempura, artichoke heart, crab, avocado and basil in press box, topped with seared herb hotate scallop and black olives sauce with flash fried shiso leaf.
Crunchy crawfish tempura in press box, topped with spicy tuna and red jalapeno.
Panko fried tuna, cream cheese and avocado in press box, topped with spicy crabmeat.
Crab, green onion and avocado in press box, topped with fresh salmon, salmon caviar and battera seaweed.
Crab, avocado and green onion press box, topped with seared albacore with garlic relish, ponzu vinaigrette sauce.
Spicy tuna, crab, avocado and green onion in press box, topped with tuna, yellow tail, salmon, shrimp and crab with battera seaweed.
Avocado, cucumber and spicy crab in press box, topped with broiled fresh water eel.
Spicy tuna, crabmeat and avocado in press box, rolled in soybean paper then flash-fried.
Crunchy shrimp tempura, spicy basil crab and cilantro in press box, topped with yellowtail and creamy habanero sauce with truffle soy then torched.
Your choice of tuna, yellowtail or salmon, topped with chopped cilantro and creamy habanero sauce with truffle soy then torched.
Your choice of tuna and yellowtail, salmon and yellowtail or salmon and tuna, topped with jalapeno salsa and balsamic ponzu vinaigrette.
Yellowtail topped with red jalapeno, cilantro, roasted habanero sauce with white truffle soy.
Seared hotate scallop with kiwi, black olive and yuzu pepper with basil pesto sauce.
Shrimp, spicy crab, cilantro, all topped with a curry Dijon sauce.
Topped with jalapeno, wasabi Dijon and white truffle soy sauce.
Fresh halibut topped with cilantro, basil oil, habanero sauce and truffle balsamic, ponzu vinaigrette.
Snow crab legs topped with sturgeon caviar and champagne yuzu vinaigrette.
Seared blackened tuna topped with papaya relish and mango sauce.
Seared Kobe beef topped with garlic relish and balsamic ponzu vinaigrette.
Premium yellowtail topped with yuzu pepper, habanero sauce and white truffle soy sauce.
Smoked u-10 scallop with Dijon smoked paprika sauce and scallions.
Torched Spanish mackerel topped with fresh ginger, scallion and balsamic ponzu vinaigrette.
Torched halibut edge meat with momiji oroshi scallion miso ponzu vinaigrette.
Torched yellowtail with red jalapeno, chives and roasted jalapeno yogurt sauce.
Torched salmon with salmon caviar, cilantro and topped with a blood orange vinaigrette.
Torched hotate scallop with smelt caviar and aioli sauce.
Torched toro with roasted ginger, garlic, daikon and balsamic ponzu vinaigrette.
Seared albacore topped with garlic chips, roasted ginger, daikon and white truffle soy sauce.
Seared blackened yellowtail topped with mango relish and roasted jalapeno yogurt sauce.
Broiled marinated fresh water eel, tempura shiso leaf and sansyo pepper, all topped with a red wine balsamic sauce.
Monkfish pate, hotate scallop and sturgeon caviar with a sea urchin lobster sauce.
Fresh halibut with white truffle oil, basil-crab, caviar, chives, cilantro, chilli and champagne yuzu vinaigrette.
Yellowtail topped with red jalapeno, cilantro, Dijon crab, roasted habanero sauce with white truffle soy.
Seared hotate scallop with kiwi, black olive and yuzu peper with basil pesto sauce.
Torched toro with yuzu pepper, chives, cilantro, crab and roasted habanero sauce and truffle yuzu soy sauce.
Eared blackened yellowtail topped with mango relish, spicy tuna and roasted jalapeno yogurt sauce.
Spicy tuna, crab, scallop, asparagus and avocodo rolled in a crepe with the lobster sauce and wasabi Dijon mustard.
Fresh ahi topped with jalapeno, scallop, cilantro, wasabi Dijon sauce and truffle soy sauce.
Topped with white truffle oil, caper, dill, almond caviar and balsamic ponzu vinaigrette sauce with tempura basil leaf.
Torched yellowtail topped with the red jalapeno. Chives, Dijon crab and roasted jalapeno yogurt sauce.
Seared albacore topped with garlic chips, chives, roasted ginger, Dijon crab and truffle soy sauce.
Fresh Japanese snapper topped with red jalapeno, cilantro roasted habanero sauce and white truffle yuzu vinaigrette.
Hotate scallop topped with salmon caviar, dill and lobster caviar sauce.
Seared herb salmon topped with white truffle oil, dill, basil, spicy paprika and roasted red bell black olive and tempura basil leaf.
Seared blackened ahi papaya relish and mango sauce.
Shrimp, spicy crab, cilantro with red wine balsamic vinaigrette and curry Dijon mustard sauce.
Fresh oysters topped with sea urchin, salmon caviar, chives and truffle balsamic ponzu vinaigrette.
Monkfish pate, hotate scallop and sturgeon caviar with sea urchin lobster sauce.
Fresh water eel marinated in red wine then broiled topped with sansho papper and red wine balsamic sauce with spicy basil crab and tempura shiso leaf.
Fresh sweet shrimp topped with cilantro, caviar, basil oil, habanero sauce and truffle yuzu mango orange vinaigrette.
Thinly sliced fresh octopus topped with jalapeno salsa, chives, cilantro, basil oil and truffle champange yuzu vinaigrette.
Baby clam.
Green tea buckwheat noodles with oroshi daikon and soba sauce served cold.
Menu for Sakana Sushi Bar & Japanese provided by Allmenus.com
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